The very best inexpensive mandoline slicers, our favorite burgers in Philly, and your handy, totally non-judgmental guide to getting into tea. See what you missed this week on Serious Eats!
Quick, hearty pressure cooker stews, the best French onion soup, and a moist brown butter cake. See everything we made this week on Serious Eats!
Why diners are more important than ever, deep dives into the world of meatballs, cookbook recommendations, and more! See what you missed this week on Serious Eats!
Meatballs galore, the easiest company-worthy five minute mousse, and one helluva Thai salad. See all the recipes we made this week on Serious Eats!
There are few foods as comforting as a juicy, tender meatball. There are also few dishes as diversely represented around the world, which is why we've spent the last week paying tribute to meatball styles, stories, and recipes. From soups and sandwiches to sauce-doused entrées, here's how to make some of our favorite meatballs at home.
The roast pork sandwich is Philly's greatest culinary attraction. There, we said it. Here are six of the very best.
A tour of hot sauce varieties around the world, the best way to mince garlic, and our favorite barrel-aged beers. Check out all the features we ran this week on Serious Eats.
The best fresh egg pasta, winter salads, and one killer beef stroganoff. See what you missed this week on Serious Eats!
Creamy, gooey rich lasagnas. Hearty bowls of chili. Saucy enchiladas. Big, satisfying salads. Whether you're a committed vegetarian or just looking to cut back on your meat intake, we've got 31 delicious meat-free meals to highlight the best of winter's ingredients.
Making fresh pasta can be an intimidating process, especially if you're not used to working with flour and water. But it's also an imminently achievable skill, and once you're comfortable with the basic technique, there's really no reason why you can't reap the rewards on a regular basis. Here's everything you need to know to make a light, springy, delicate fresh pasta that's as well-suited to slicing into noodles as it is to making stuffed pastas.
2014 was a stellar year for recipes here at Serious Eats. We're talking an epic series on waffling...just about everything, ridiculously gorgeous crown roast rack of lamb, and a massive collection of some of the best vegan food you'll ever eat. Out of the hundreds of recipes we brought to you over the course of the year, these are the 10 most clicked.
For a cookie so simple, Hello Dolly bars go by many names—it's just as likely that you know them as Magic Cookies or Seven Layer Bars. But no matter their moniker, these are a special breed of cookie-bar hybrids. The kind that leave you sticky-fingered, crumb-dusted, totally stuffed, and yet, against all logic, still wanting more. No, not one more. A LOT more.
Simply liking meat is called eating. Loving meat comes with a whole other set of terminology—savoring, devouring, relishing, gorging. It's a vivid, enriching experience to love meat, and those of us who do so covet the tools that facilitate its perfection.
Each of these three variations contains the core staples of the traditional latke—you'll need potatoes, onions, egg, and matzo meal. They all follow the same basic latke-making technique. But they also integrate other vegetables and spices, herbs, and even nuts and cheese. If this is mishegas, then mishegas is freaking delicious.
It's likely that the true nature of Little Debbie's Oatmeal Creme Pies will elude me until my dying day. And I'm totally okay with that. I don't really want to know what all those long words on the back of the package actually mean. What I do want is a way to eliminate them entirely. A homemade Oatmeal Creme Pie just as soft and delicate, sweet and chewy as the original.
Fig Newtons are so much more than a simple cookie, and most of us have fond childhood memories of that sticky-sweet filling and soft caky exterior. Now's your chance to revisit your past, with a homemade rendition that tastes just as good as the original.
So long dry, powdery cookie and anemic layer of sticky, congealed jam. And hello real rugelach. The irresistible little crescent-rolled, sugar-encrusted packages of tart-sweet jam and rich, satiny swaths of dark chocolate. The rugelach that's crisp and flaky on the outside; and moist, tender, and chewy on the inside. Yeah, that's wassup.
It's officially Thanksgiving crunch time. Deep breaths, no need to panic. We've got you covered with menus, planning tips, and shopping lists; taste tests of Thanksgiving supermarket staples; and plenty of features to peruse while the turkey's in the oven. But most of all, what we've got in true over-the-top, Thanksgiving style are recipes. Turkeys smoked, roasted, and cooked sous-vide; side dishes of all stripes; dozens of pies, cookies and cakes.
Thanksgiving is, if anything, an immigrant's holiday; a story of the bridging of new world and old. So it's fitting that, like people, Thanksgiving traditions themselves continue to migrate and evolve. We spoke to first- and second-generation immigrants in the food industry about how the cuisines of their ancestral homes have influenced the Thanksgiving meals they make here in the US. Here's what they had to say.
Thanksgiving isn't exactly about the small things in life; it's about the big, corny stuff—family, friendship, gratitude, community...and food. Blissfully disgusting amounts of food. And, as with most bad decisions, I've always believed that if you're gonna overeat to the point of extreme physical discomfort, you might as well commit.
I'm a firm believer that a vegetarian Thanksgiving is ultimately a tastier Thanksgiving; one in which your precious stomach real estate is wholly devoted to the real stars of the show. Here's the side-heavy, cheesy, creamy, rich, stuffingy but totally turkey-and-all-other-meats-free Thanksgiving of my dreams.
The holiday season is fast approaching. Did your stomach just drop? Did your chest seize with anxiety? Did you jump up and down with gleeful joy? No matter. Whether you dread hosting or simply can't wait, we've got some crucial basics that will make your life a whole lot easier (and make your food look a whole lot better).
Thanksgiving in my family isn't exactly predictable, but there's one thing that's guaranteed, no matter where I am or who I'm with: there will be turkey, there will be stuffing, there will be cranberry sauce, gravy, potatoes, and pie. These aren't really dishes we eat year-round (or, in my case, on virtually any day other than Thanksgiving), so striking that balance of familiar and delicious is paramount. Here's how to do it right.
Halloween-themed dinner doesn't get much easier than this ghost- and spider-topped pan pizza. Of course, it doesn't hurt that it tastes really good.
We have an excellent key lime pie on this site, and a super-easy, sweet and salty icebox lime pie for those pressed for time. This pie is a hybrid of both: a real graham cracker crust filled with sweet-tart condensed milk-flavored custard, but even easier, cooler, and more refreshing than your standard pie.
Skylight One Hanson was brimming with some serious borough pride this weekend at New York Food and Wine Festival's Brooklyn's Backyard event. 28 local chefs turned out to deliver signature bites to the hungry crowd, serving up everything from spicy lemongrass chicken larb to fudgy ice cream sandwiches. Here's our look at some choice bites from the night,=.
If you're a lobster, you should be pretty nervous around this time of year when TastingTable throws its annual Lobster Roll Rumble. Many pounds of lobster were consumed last night—boatloads, in fact, and that really isn't an exaggeration in this case. Lobster shacks and restaurants from across the country participated to show off their versions of the lobster roll. See all 19 that we ate!
When you saw the S'mOreos in our roundup of 14 Things To Make with Oreos, did you think, "Man, if only I could watch an animated gif of a S'mOreos being squished down over and over again for eternity..."? Well, so did we. So did we.